How to make rice vinegar Home cooking of rice vinegar

Materials and containers to prepare: cooked rice, sugar, cold boiled water, glass sealed jar.

1. Two bowls of white rice.

2. Put 2 bowls of rice, 2 bowls of cold boiled water, and 3 tablespoons of sugar into a container and stir well (because it will be placed in a place where there is no light in the future, so I directly use the enamel fresh-keeping jar; And because the tank is too big, I didn't follow my sister's proportion, but put 5 bowls of water and 4 spoons of sugar, and tasted it, it was slightly sweet).

3. Sealed, stored at room temperature in a place where there is no light, and put it for half a year (I added plastic wrap, because the cover is transparent, wrap it with a cloth to shade it).

4. After half a year, take the above clarification solution, and the bottom is bad (bad can be added to the raw materials to continue to do). Add a spoonful of brown sugar to the clarified solution (you can also add some cold boiled water), seal it, let it sit for another 3 months, open the bottle, and it will be successful if it has a sour taste. It is best to drain it again before bottling, and the transparent and mellow rice vinegar is ready to eat.

Materials: 1Rice;

2.Water. 3.Crock.

Method:1Wash the pot and heat it over high heat;

2.When the pot is seven or eight minutes hot, put the rice into the pot and fry it;

3.Then stir-fry the rice until it gradually turns golden brown;

4.Pour the fried golden rice into a clay pot and fill it with water;

5.After filling with water, plug the lid and seal it;

6.After sealing the crockpot, it can be left for about 7 to 8 months.

1. Ingredients for making rice vinegar: cooked rice, sugar, cool boiled simple rebate, enamel fresh-keeping jar.

2. First of all, we let the cooked rice cool, and the utensils are cleaned and dried.

3. Put 2 bowls of rice, 2 bowls of cold boiled water, and 3 tablespoons of sugar into a container, stir evenly and use the enamel fresh-keeping jar directly.

4. Then seal it, store it at room temperature in a place where it does not see light, and let it sit for half a year (add plastic wrap, because the cover is transparent, wrap it in a cloth to shade it outside).

5. After half a year, take the upper layer of the clarifier, and the following is bad (bad can be added to the raw materials to continue to do). Add a spoonful of brown sugar to the clarifier (you can also add some cold boiled water), seal it and let it go for another 3 months, and it will have a sour taste.

6. Before bottling, it is best to drain Hu Qing again, and the transparent and mellow rice vinegar can be eaten.

How to make rice vinegar and raw materials:Ingredients: 2 bowls of rice.

Excipients: 3 tablespoons of sugar, 2 bowls of cold boiled water.

Steps: 1. Ingredients: cooked rice, sugar, cold boiled water.

2. Put 2 bowls of rice, 3 tablespoons of sugar, and 2 bowls of cold boiled water in a sealed container and stir well.

3. Seal the container tightly and store it for a few months.

4. Take out the clarifier, that is, the upper layer, and the lower residue can be redone with raw materials. Add a spoonful of brown sugar and some cold boiled water to the clarified solution and ferment tightly for 3 months. When the bottle is opened, it has a sour taste, which is a success.